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Tofu & carrot broth with sesame recipe

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Adjust Servings:
For the Broth
1 red Bell Peppers , chopped into chunks
3 large Carrots , sliced
1 large Leeks , sliced
1 large Onion , roughly sliced
1 Celery stick, sliced
3 Garlic cloves, cut in half
a drizzle of light Olive Oil
5 Kelp Knots (or about 8g [¼oz] of other dried seaweed)
¼ oz [8 g] dried Shiitake Mushrooms
a bunch of Parsley stalks
6 Black Peppercorns
2 Tbsp White Miso paste
Sea Salt
To Serve
2 Tbsp Sesame Seeds
1 Tbsp Olive Oil
8 oz [1 x 225 g] pack firm smoked Tofu , diced
6 long skinny Carrots in a variety of colours
toasted Sesame Oil , to drizzle

Tofu & carrot broth with sesame recipe

  • Serves 4
  • Medium


  • For the Broth

  • To Serve



Like any good stock, this takes time to make, so it’s worth doubling up and making a big batch of this broth, as it has a sort of restorative power, like a vegan bone broth. Its intense savouriness and depth of flavour comes from several umami-rich ingredients: dried seaweed, miso and shiitake mushrooms. If you have brown miso, that’s fine and just add 1 tablespoon, but the broth colour, taking on the hue of the carrots and red pepper, remains more vibrant if you use white.



Preheat the oven to 190°C fan (375°F) Gas 5.


Put the pepper, carrots, leek, onion, celery and garlic cloves on a large baking sheet. Drizzle with a little oil and mix everything around so all the vegetables are lightly coated. Put in the oven and bake for about 40 minutes, stirring halfway through, until everything is wilted and caramelizing.


Tip everything from the baking sheet into a large saucepan and cover with 1.2 litres [5 cups] cold water. Add the kelp knots, dried shiitake, parsley stalks and peppercorns. Bring the liquid to the boil, then reduce the heat and simmer gently for 30 minutes. Strain and tip the stock into a clean pan. Stir in the miso and season well with salt. Keep warm over a low heat while you prep the serving ingredients.


Heat a large non-stick frying pan over medium heat and add the sesame seeds. Dry toast for 3 minutes or so, stirring, until they are turning golden and smelling toasty. Immediately tip them out onto a plate.


Add the oil to the same frying pan and fry the tofu for about 5 minutes, stirring frequently, until golden on all sides.


Ribbon the carrots on a vegetable peeler and divide between 4 warmed shallow bowls. Pour in the broth and the carrots will wilt and cook a little in the hot liquid. Divide the fried tofu evenly between the bowls. Finish each serving with a sprinkling of the toasted sesame seeds and a drizzle of toasted sesame oil.


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